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butter cream cheese sugar brown sugar eggs vanilla all-purpose baking powder baking soda salt sour cream semisweet chocolate whipping cream whipping cream butter cream cheese vanilla kosher salt powdered sugar milk caramels milk salt
Viewed: 31 - Published at: 9 years agoIngredients
- 12 cup butter, softened
- 0.5 (8 ounce) package cream cheese, softened
- 1 14 cups sugar
- 34 cup firmly packed dark brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 12 teaspoon baking soda
- 12 teaspoon salt
- 1 (8 ounce) container sour cream
- 8 ounces chopped semisweet chocolate
- 14 cup whipping cream
- 2 tablespoons whipping cream
- 12 cup butter, softened
- 1 (3 ounce) package cream cheese, softened
- 2 teaspoons vanilla extract
- 14 teaspoon kosher salt
- 1 (16 ounce) package powdered sugar
- 3 tablespoons milk
- 15 caramels
- 1 tablespoon milk
- sea salt flakes and caramel, cut into quarters
Method
- Preheat oven to 350.
- Beat butter and cream cheese at medium speed with an electric mixer until creamy.
- Beat in sugars until light and fluffy.
- Add eggs, 1 at a time, beating until blended after each addition.
- Stir in vanilla.
- Combine flour and next 3 ingredients.
- Gradually add to butter mixture alternately with sour cream, beating until blended.
- Spoon batter by rounded tablespoonfuls into lightly greased miniature muffin pans.
- Bake at 350 for 13 to 15 minutes or until a wooden pick inserted in centers comes out clean.
- Cool in pans on wire racks 5 minutes.
- Remove from pans to wire racks, and cool completely (about 30 minutes).
- Microwave semisweet chocolate and 1/4 cup whipping cream in a microwave-safe bowl at HIGH 1 minute, stirring at 30-second intervals.
- Whisk in 2 tablespoons whipping cream until smooth.
- Dip tops of cupcakes in chocolate mixture, and let stand until chocolate is set (about 30 minutes).
- Pipe or spread Salted Caramel Buttercream onto cupcakes.
- Garnish, if desired.
- Salted Caramel Buttercream:.
- Beat first 4 ingredients at medium speed with an electric mixer until creamy.
- Gradually add powdered sugar alternately with 3 tablespoons milk, beating at low speed until blended and smooth after each addition.
- Melt caramels with 1 tablespoons milk in a small microwave-safe bowl at HIGH 1 minute or until smooth, stirring at 30-second intervals.
- Fold caramel mixture into buttercream, creating swirls.
- (Do not completely blend.
- ).
- Note: To prepare regular-size cupcakes, spoon batter into 2 lightly greased 12-cup muffin pans, filling two-thirds full.
- Bake at 350 degrees for 22 to 24 minutes or until a wooden pick inserted in centers comes out clean.
- Cool and decorate as desired.
- Makes 2 dozen.
